Thursday, September 15, 2016

Deutsch Süß und sauer Kohlsuppe

As another Lame Cherry exclusive in matter anti matter.

Personally I think Germans, Norwegians and Swedes are touched in the head. They put those dill weeds into everything. End up in saunas, beer, gardens and I heard it was the key ingredient in zyklon gas.

Anyway, Rachel Raye, who I think is Mexican or something, had this German recipe. Maybe she is German as she does have that dill weed look to her. Anyway, like I was conversing exponentially, she has this German Soup, which I decided to try.

The thing smells like Christmas and has Caraway seeds in it, which are sort of dill's Mercedes cousin to licorice. I do not know what licorice is in German autos. What do you think this is a car seminar?

So this stuff smells good.

Odd combination of ingredients too, which is probably that mixed blood of that Mexican. All the same, I used German marble rye bread with Muenster on it. I was thinking a dollop of sour cream on top might make it sit up and take notice too. Considered corn bread too in my secret recipe, but no need to go all Yankee on this.

I figure this is kind of poor man Borscht, means Hong Kong sweet and sour stuff, without that yuck fish sauce. I tell you those Chinamen find more blessed ways to make something taste like fish ass than a German does a pickle with all that dill.
Fish sauce, clam sauce.........who the hell wants beef tasting like fish?

I have just about insulted everyone but Niggers and Jews in this.......Muslims too, which is the intent of making people who like cooking, get a bit softened up to reality in this world, but you know that African cooking is nothing but a pike of weeds, Jew cooking is one potato ball and Muslims just dip out of the feed trough that the camels are munching in.

Odd how you folks never batted an eye when I was bashing the Krauts, but get all uncomfortable when it comes to the facts about those you have been programmed to hate in White People.

Directions

Heat a
large Dutch oven or soup pot over medium-high
heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown
and crisp bacon and remove
to a plate, draining off some fat if you have more than enough
to lightly coat the bottom of the pot.
Add the onions, carrots, caraway, and
apples, and stir a few
minutes. Then wilt in the cabbage and season with black pepper
and some freshly grated nutmeg. Cover with the lid slightly
ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the
juniper berries, cloves, bay leaves, orange rind, and
cinnamon, and use kitchen twine to tie it to the side of the
pot. Drop it into the pot and stir into the cabbage. Add the
vinegar, keeping your head back from the hot pot, brown sugar,
stock, and water, and bring the soup to a boil. Reduce heat
and simmer 1 to 1 1/2
hours, until cabbage is very tender and soup has thickened.
Stir the bacon bits back in, then adjust the salt to your
taste.
Cool and store for a make-ahead meal, or serve with grilled
cheese sandwiches.

Lame Cherry additional note. Sour cream might be preferred by some as a topping for the soup. The soup reminds one of kimchi or chow chow, a fermented or vinegar cabbage.

The soup is cleansing and the pumpernickel was perfect cleansing for the soup. Swiss might be better for a milder cheese........perhaps monterrey jack or a sharp cheddar on the grilled cheese, as the caraway and dill have that licorice flavor and some spiking in flavors would give it some good competition on your palate.
Superb combination though of German foods which your tummy will be pleased with